4 skinless, boneless chicken breast halves
2 cans (14.5 oz ea) Italian-style stewed tomatoes
2 tbsp cornstarch
1/2 tsp basil
1/4 tsp oregano
1/4 tsp hot pepper sauce, optional
1/4 cup grated Parmesan cheese
Preheat oven to 425 degrees.
Place chicken in an oblong baking dish. Bake, covered, for 15 minutes or until juices run clear at 425 degrees; drain. In a 2-qt saucepan, combine the tomatoes, cornstarch, basil, oregano and the pepper sauce, if using. Cook the tomato mixture, stirring constantly, until thickened. Pour the hot sauce over the chicken and sprinkle the Parmesan cheese over the top. Return chicken to oven the bake, uncovered, for 5 more minutes. Garnish with parsley sprigs, if desired.
2 tbsp cornstarch
1/2 tsp basil
1/4 tsp oregano
1/4 tsp hot pepper sauce, optional
1/4 cup grated Parmesan cheese
Preheat oven to 425 degrees.
Place chicken in an oblong baking dish. Bake, covered, for 15 minutes or until juices run clear at 425 degrees; drain. In a 2-qt saucepan, combine the tomatoes, cornstarch, basil, oregano and the pepper sauce, if using. Cook the tomato mixture, stirring constantly, until thickened. Pour the hot sauce over the chicken and sprinkle the Parmesan cheese over the top. Return chicken to oven the bake, uncovered, for 5 more minutes. Garnish with parsley sprigs, if desired.
file photo for reference only
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.